Tops feeds in Sydney

[horrie hastings]

I did 2 doz used some for a carbonara magic



Now your talking tempura oysters



I use white wine with whole tinned tomato that I crash garlic onion chilli and cook it right down till its almost dry close to sticking and very thick then I throw the mussels in other wise it gets too watery .....u want a thicker sauce, the tinned tomatoe gives it a deeper richer flavour and the balance of a white wine ties the seafood with tomato.

If u like pickled stuff u will love the pickled mussels, I also highly reccomend the tinned smoked oysters they have a very intense mature taste.

No one has mentioned sea urchin! love that stuff raw with lemon I have also eaten it at a fine dinning rest in europe in a tomato based sauce with pasta.

Must be the most hard core seafood flavour

I forgot, I also put a tin of chopped tomatoes in the sauce when I make the mussels and sometimes I have only used the tinned tomatoes and not passata or puree.

[stsae]

Had Hoh Won for dinner after I finished work before the St George game at the SFS the other week, the steamed dim sims are yum, really fresh and taste home made, the moorish chicken wings and the combination bird nest, just old style chinese, will never win any awards for fine dining, just good honest tasty food and no dry horrors from MSG afterwards.

On a sad note though, the old Liquorland just up the road has now closed and is being demolished for high rise units and the good Roosterman who worked there is now relocated to another shop in the inner west.

Spewin maaaaaaaaaaaaaaaate, I spent a fair bit of cashola at that Liquorland having lived just a few blocks away for years. I actually called in the day before the WCC but that bloke you've mentioned was too busy to say g'day to. Sad I didn't now, didn't realise it would be my last visit.

[stsae]

Talking oysters I recently had a mate move up this way and we had a beer and seafood feast over a game of footy and he produced a balsamic reduction which we drizzled on a few Sydney rocks.

I'm usually a natural man, maybe lemon and pepper but they were quite nice for a change.

Especially washed down with a Stout I'd just opened that I'd brewed.

Gotta love the Tweed, such a tough life, all the choices, fresh seafood or 6 week dry aged rib eyes or bangalow sweet pork belly or wagyu scotch marble score 8-9. It gets so stressful at times. Not.

[horrie hastings]

Spewin maaaaaaaaaaaaaaaate, I spent a fair bit of cashola at that Liquorland having lived just a few blocks away for years. I actually called in the day before the WCC but that bloke you've mentioned was too busy to say g'day to. Sad I didn't now, didn't realise it would be my last visit.

Hey mate, what time did you come into Liquorland on the day before the WCC ? I was working that day up till 3.45pm and would have said g'day had I seen you, sorry I wasn't being rude but I would have talked to you had I known you were there, I remember when you came into the shop before and we chatted, it was the first time I had met you. Anyway, yes Liquorland and the adjoining buildings are going to be bulldozed now for more high rise, just what Kensington needs.

[horrie hastings]

Talking oysters I recently had a mate move up this way and we had a beer and seafood feast over a game of footy and he produced a balsamic reduction which we drizzled on a few Sydney rocks.

I'm usually a natural man, maybe lemon and pepper but they were quite nice for a change.

Especially washed down with a Stout I'd just opened that I'd brewed.

Gotta love the Tweed, such a tough life, all the choices, fresh seafood or 6 week dry aged rib eyes or bangalow sweet pork belly or wagyu scotch marble score 8-9. It gets so stressful at times. Not.

My brother makes the Tetsuya's dressing from scratch and he adds them to the oysters, have to admit they taste wonderful, he spoils everyone once or twice a year with them usually a pre Christmas or Christmas catch up.
Here is the recipe I think
Vinaigrette
1.1 teaspoon finely grated ginger
2.4 tablespoons rice wine vinegar
3.1 teaspoon castor (superfine) sugar
4.1 teaspoon soy sauce
5.6 tablespoons grapeseed oil
6.2 tablespoons olive oil
7.1/2 tablespoon lemon juice
and then sprinkles them with chopped chives



The one thing I remember last time I was up the coast that way was having a chocolate coated banana from the Bangalow markets, it was simplicity on stick, just absolutely beautiful

[horrie hastings]

Here is an interesting twist on oysters mornay and Kilpatrick plus a lemon and gin dressing too.

http://bellyrumbles.com/oysters-three-ways/

[redwhiteblue]

I finally made it to The Grounds in Alexandria a few Wednesdays ago. Luckily the bus from Bondi Junction takes you right there during the week as it's a pain to get to otherwise. I had to wait 20 mins for a table for 1 but it was nice to wander around for a while. It reminds me of Ghiradelli Square in San Francisco with that old fashioned factory feel which I love as modern places leave me stone cold. I like to sense the history of old buildings when I visit different places. I had the best bacon I've ever tasted and bought home a couple of tarts too which were really good. It's a place to be avoided during school holidays and weekends but I'm glad I went. The service was really friendly and polite as well. I'd probably go back again but maybe just a once a year visit.

[horrie hastings]

Ghiradelli Square in San Francisco with that old fashioned factory feel which I love as modern places leave me stone cold. I like to sense the history of old buildings when I visit different places.

Will be there in about 5 weeks

[redwhiteblue]

Will be there in about 5 weeks

I won't be far behind you my friend!

My trip is back on but yet to confirm dates etc...

[horrie hastings]

I finally made it to The Grounds in Alexandria a few Wednesdays ago. Luckily the bus from Bondi Junction takes you right there during the week as it's a pain to get to otherwise. I had to wait 20 mins for a table for 1 but it was nice to wander around for a while. It reminds me of Ghiradelli Square in San Francisco with that old fashioned factory feel which I love as modern places leave me stone cold. I like to sense the history of old buildings when I visit different places. I had the best bacon I've ever tasted and bought home a couple of tarts too which were really good. It's a place to be avoided during school holidays and weekends but I'm glad I went. The service was really friendly and polite as well. I'd probably go back again but maybe just a once a year visit.

The crowds have always put me off on the weekend but last time I went to Salt Meat Cheese I wandered over and had a cheese burger in the out side section, even though it was busy the service was quick and found a spot to sit down and eat it, the out door courtyard area is nice with all the old brick work. It is so popular now they are extending it .Next time you go to Grounds check out Salt, Meat Cheese, it is right next door to it.

[redwhiteblue]

The crowds have always put me off on the weekend but last time I went to Salt Meat Cheese I wandered over and had a cheese burger in the out side section, even though it was busy the service was quick and found a spot to sit down and eat it, the out door courtyard area is nice with all the old brick work. It is so popular now they are extending it .Next time you go to Grounds check out Salt, Meat Cheese, it is right next door to it.

I couldn't find it.. That location also reminds me of Abbotsford in Melbourne.

[horrie hastings]

I couldn't find it.. That location also reminds me of Abbotsford in Melbourne.

the path that leads into Grounds where you got off the bus, just follow that along and it comes out virtually at one of the entrances into Salt, Meat, Cheese.

[stsae]

Hey mate, what time did you come into Liquorland on the day before the WCC ? I was working that day up till 3.45pm and would have said g'day had I seen you, sorry I wasn't being rude but I would have talked to you had I known you were there, I remember when you came into the shop before and we chatted, it was the first time I had met you. Anyway, yes Liquorland and the adjoining buildings are going to be bulldozed now for more high rise, just what Kensington needs.

I almost missed this post mate.

It would've been arvo, drove down in one go and I'm sure it was before we hit the place we stayed. It was really busy and I didn't even get out of the car. I did recognise you but couldn't catch your attention and my wife was being served by your offsider.

I wasn't too worried cos I never really contemplated the place ever closing, thought we would catch up again as I always seem to end up at Kenso. The Ole burgers and Hoh Won always draw me in.

As you said that's all Kenso needs more high rises, crikey. So where does one acquire alcohol in that area now???

Before next visit I will PM you and try and stop in at your new shop for a g'day.

[redwhiteblue]

Lorraine's Patisserie in Palings Lane near Ivy on George St is amazing. Very high quality pastries, chocolate and cakes for special occasions...like days ending with the letter 'y'

[Kingsgrove-Loiner]

Had dinner here last night, definitely my favourite Thai
http://baitongthai.com.au/

Had some of the duck eggs I bought at Eveleigh Markets for breakfast yesterday, just yummy, having the alpaca on Tuesday night and the oysters went down a treat Saturday night.

Went to Baitong Saturday night mate, well impressed.

Much better than the average Thai, and up there in the Spice I Am class.

Will be there again soon.